Mint chutney is a staple in Indian cooking. Every meal must have a chutney or pickle of some sort but this one trumps all others. It's refreshing with a burst of the intense mint and corriander leaves enhanced further with chilli and lime juice.
Course Appetizer, Condiments
Cuisine Indian
Keyword Gluten Free, Gut Friendly
Prep Time 5 minutesminutes
Cook Time 2 minutesminutes
Total Time 7 minutesminutes
Servings 5-10
Ingredients
1bunch fresh cilantrocoriander,
1 ½cupsfresh mint leavesthick stalks removed
1fresh green chilli+/-
½teaspoonsalt
½tspsugaror sweetener of choice
1medium onionchopped
1lemonjuice
¼cupwateror as needed
Instructions
Wash all herbs thoroughly.
In a food processor, combine cilantro, mint leaves, green chilli, salt, onion and lemon juice.
Process, adding water a bit at a time to allow leaves to puree into a medium thick batter like consistency.
Store it in an airtight glass container.
Serve with snacks such as vegetable kebabs or zucchini fritters.
Video
Notes
Mint chutney keeps well in the fridge for 3-4 days.For a variation, mix 2 tablespoons of mint chutney with half a cup of plant-based yogurt and a pinch of salt for a creamy mint raita.Use mint chutney as a marinade for grilling vegetables such mushroom, capsicums.Use it as a dressing on salads and roast potatoes.Make a big batch and store as ice cubes, thaw for a few minutes before use. It’s as good as a freshly made chutney.Use the frozen mint chutney cube in a glass of water with lemon squeeze for a refreshing summer drink.Add toasted sesame seeds for a thicker consistency and nuttier flavour.